Though quinoa is highly nutritious, a lot of people are rather meh when it comes to its grassy flavour. But when disguised as a brownie-esque breakfast bowl with a caffeine-fuelled edge, quinoa becomes a truly crave-worthy stand-in for typical oatmeal. Toppings run the gamut of chopped nuts (try hazelnuts), raspberries, cherries, sliced banana, coconut chips, dollops of yogurt, sliced mint, and, of course, cacao nibs. Leftovers will keep in the refrigerator for three days. Reheat in the microwave or in a small saucepan with additional milk to add moisture back in.
Ingredients
1 cup (250 mL) quinoa
1/3 cup (80 mL) rolled oats
1 cup (250 mL) brewed coffee
1 cup (250 mL) unsweetened cashew or almond milk
2 Tbsp (30 mL) cacao powder
2 Tbsp (30 mL) coconut sugar or brown sugar
1/4 tsp (1 mL) cardamom
Pinch of salt
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) chopped dark chocolate
Directions
In fine-mesh strainer, thoroughly rinse quinoa. Heat medium-sized heavy-bottomed saucepan over medium heat. Add wet quinoa and heat for 3 minutes, stirring frequently, or until quinoa is dry and a shade or two darker.
Stir in oats, coffee, milk, 1/4 cup (60 mL) water, cacao powder, sugar, cardamom, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and simmer gently, uncovered, for 20 minutes, stirring occasionally. If mixture becomes too thick before quinoa is tender, stir in additional milk or water and return to a simmer. Remove pan from heat and stir in vanilla. Gently fold in chocolate. Garnish as desired.
Sugar shock
The rising tide of plant-based milks offers great alternatives to the moo variety, but they can contain surprisingly high amounts of added sugar. To keep your intake in check, look for cartons that state they’re “unsweetened.”
Each serving contains: 299 calories; 9 g protein; 10 g total fat (4 g sat. fat, 0 g trans fat); 45 g total carbohydrates (8 g sugars, 6 g fibre); 126 mg sodium
